Kandi Podi or Paruppu Podi (Roasted Lentils Powder)

Kandi Podi or Paruppu Podi

Kandi Podi is almost a staple in homes in Andhra Pradesh. Known as Paruppu Podi in Tamil Nadu, this is a dry powder made out of roasted lentils that is eaten after being mixed with steamed rice topped with some ghee or sesame oil.

Kandi Podi Annam is a great way to include a good dose of protein into a vegetarian diet.

Do not skip the ghee/sesame oil as it helps the body absorb the protein.

Do not skip the rice as carbohydrates help the body digest the protein.

Grandmothers indeed knew best. 🙂

Time: 45 Mins

Ingredients

Kandi Pappu, Tuvar Dal or Pigeon Pea – 1 Cup

Senaga Pappu, Chana Dal, or Bengal Gram – 1/2 Cup

Jeelakarra, Jeera, or Cumin Seeds – 1 tsp

Endu Mirapakaya, Lal Mirch, or Red Chillies – 6 ( I used a couple of Kashmiri Chillies as well for the colour)

Karivepaku, Kadi Patta, or Curry Leaves – 10

Inguva, Hing, or Asafoetida – 1/4 tsp

Salt to Taste

Method

Heat a heavy-bottomed wok or kadhai (iron if possible).

Dry roast the kandi pappu till it starts to change colour.

Set aside in a plate to cool.

Dry roast the senaga pappu till it starts to change colour.

Add to the roasted kandi pappu.

Dry roast the cumin seeds.

Add to the roasted kandi pappu.

Dry roast the red chillies and curry leaves.

Add to the roasted kandi pappu.

Ensure that all the roasted ingredients have cooled to the room temperature.

Grind the roasted ingredients along with hing and salt to a smooth powder.

Store in an air-tight bottle or jar.

How I Like to Eat Kandi Podi 🙂

Mix 1 tsp of kandi podi and 1/2 tsp of ghee with about 1/2 cup of hot steamed rice.

Whenever we go to tripati,we have our meals in bhimas and i like their parupu podi a lot.When i asked them for the recipe they refused to say,but now they cant stop me from getting it from my friend Aruna…..